Sweet and Spicy Pork Chops Recipe
- 2 tablespoons brown sugar
- 1 tablespoon finely chopped onion
- 1 to 1-1/2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon prepared mustard
- 2 boneless pork loin chops (4 ounces each)
- Dash salt and pepper
- 1. Preheat broiler. In a small bowl, mix the first five ingredients.
- 2. Place chops on a broiler pan; sprinkle with salt and pepper. Broil 4 in. from heat 5 minutes. Turn; top with brown sugar mixture. Broil 4-5 minutes longer or until a thermometer reads 145°. Let stand 5 minutes before serving. Yield: 2 servings.
1 pork chop: 212 calories, 7g fat (2g saturated fat), 55mg cholesterol, 137mg sodium, 15g carbohydrate (14g sugars, 1g fiber), 22g protein. Diabetic Exchanges: 4 lean meat, 1 starch.
Reviews for Sweet and Spicy Pork Chops
"This was very good. Our pork chops looked exactly like the photo. Next time I will try adding some type of liquid to the rub mixture or substituting dry (ground) mustard for the prepared variety, since it didn't combine well with the dry ingredients. Or maybe a teaspoon or two of Dijon?"
"The glaze was delicious, but my pork chops were tough. Perhaps they should bake longer at a lower temperature, then broil with the glaze for 5 minutes. I never have much luck with pork chops, but these at least had great flavor. I will try this recipe again with adjusted cooking time and temperature."
"Just the right amount of sweet and heat! These were very flavorful. The only changes I made were 1.) I used onion powder instead of fresh chopped onion [I used roughly an equivalent amount] because I didn't have fresh onion in the house, and 2.) I made these on the stove top instead of broiling them."
"Made just as recipe states, except I had 8 pork chops. They were very good. Nice, quick weeknight meal served with baked potatoes and fresh veggies."
"I kinda followed the recipe. I took out the onions and I cooked my shops in a skillet on the stove top. I had beautiful chops...saucy and tender. Everything I was looking for. Great recipe"
"From an old retired meat cutter .... if you look close at the picture, you will notice the blade bone of a pork steak, and in no way resembles does it resemble any of the hundreds of thousands of pork chops I ever cut over 34 years. That's irrelevant as this recipe would work on either, pork steak orchops, ad consider adding a nice B-B-Q sauce."
"My chops were dry, not saucy like in the picture but they had a good flavor to them. Maybe next time I'll add some BBQ sauce or tomato sauce to make them more saucy."
"This tasted delicious! I agree with the previous review that it's plain to look at. However, the taste makes up for it. Served this over rice and it was a hit! It passed the family test and will be added into rotation. The only thing I'll do differently next time, is to just throw everything in the crockpot and cook on low all day."
"Mine didn't look anything like the picture, in fact, was a lil crispy on top from the brown sugar mixture burning. I followed the directions exactly with the exception of doubling it for 4 chops instead of two. The chops themselves weren't burn, and it was very good, but I don't know how it has this "saucy" look when the only liquid in the recipe is the prepared mustard. Even so it was very good."
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.